Page 228 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Simple Tart Dough (page 21) ½ batch

FOR THE CARAMEL LINING
granulated sugar 1 cup 200 g

heavy cream ½ cup 120 ml
unsalted butter 2 tablespoons 28 g

salt ½ teaspoon 3 g
FOR THE FILLING

dark brown sugar, firmly ¾ cup 165 g
packed

vanilla bean paste 2 tablespoons 30 ml

cornstarch ¼ cup 32 g
egg yolks 4
salt ½ teaspoon 3 g

whole milk, divided 1½ cups 360 ml

heavy cream 1½ cups 360 ml
FOR THE ASSEMBLY

dark brown sugar, firmly 1 cup 220 g
packed

egg whites 4
salt pinch

Procedure for the crust
1

. Preheat the oven to 350°F (175°C). Roll the dough into a rough 11-
inch (28-cm) round. Line a 9-inch (23-cm) pie plate with it and
crimp the sides decoratively. Dock the bottom and freeze it for 20
minutes.

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 15 minutes. Remove the parchment and pie
weights. Bake the crust for 20 minutes more, or until it is golden
brown and baked through. Set it aside to cool completely.